Reviewed: Apr. 28, 2012

I fell prey to the same mistake with the filling, as well, so my filling was not so great, but the finished product was still quite good. I used cupcake pans instead of a long rectangular pan and then just sliced each individual cupcake to put the filling inside.

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Reviewer:

emilylyons1

Reviewed: Feb. 18, 2012

So yummy, we loved it. The secret to the cream is to whip it on high for 5-7 min. Still heat the milk, it will look runny for most of the time and then all of a sudden it stiffens. You don't need to double the filling recipe, there is plenty.

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Reviewer:

meli29

Reviewed: Feb. 20, 2011

I think the problem with the filling not turning out might be not creaming the butter/shortening/sugar long enough. I beat mine on high for 5 to 7 minutes & followed the recipe to a "T"...it turned out exactly like the picture. Thanks for a great recipe!!!

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Reviewer:

MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

Reviewed: Nov. 22, 2009

I made this cake for a dinner party. I baked the cake in 2 9inch round pans and split the layers and filled them with the filling. I then frosted the cake with whipped ganache. In making the filling I used whipping cream instead of the milk and I only used probably about 1/4 cup of it. The cake was a serious showstopper, however it really didn't have much flavor. The fliing was bland and tasteless, so I think next time I am going to add more vanilla or maybe play with the idea of poking little holes in the cake and soaking in some Bailey's/ sugar mixture (heat through to evaporate the alcohol!) I will definitely try again with modifications!

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Reviewer:

Lisa3boys

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 3, 2008

i noticed the rating on this cake was a problem with with the cream filling,its wonderful.you must use shortening like i used crisco.not the oil it will mess it up .i used the crisco shortening ,butter and sugar anf beat it with a mixer ,let sit a few minutes warm your milkthe cool it .pour into the mixture and beat its beautiful and good .to make it look like the picture you need to doble the recipe.

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Reviewer:

sue

Reviewed: Nov. 15, 2007

This recipe did not work at all. Good concept but the filling was nowhere near the consistancy showed in the picture. I wonder if the recipe was written incorrectly.Update, tried this again because the flavor was very good. This time I doubled everything, but the milk...used 1cup of evap.milk and heated it just warm enough so it would dissolve the sugar. Used it with a layer cake, split the layers, added seedless raspberry jam, warmed and sread in a thin layer with the cream on top, between each layer. Chocolate glaze on top...it was delicious!!!!My guests were so impressed and still rave about it! Definitly worth a try. and would be 5 stars if it didn't need any changes!

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Reviewer:

leahwo

Cooking Level: Expert

Reviewed: Nov. 10, 2007

Great flavor but filling is way way way too runny. I dumped out quite a bit of milk and continued whipping. Then it was alright, but in doing so I lost some of the sugar. If I ever do it again, I will cut the milk in half at least. But it tasted pretty good in the end.

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Reviewer:

IMNPANAMA

Reviewed: Sep. 3, 2007

AWESOME!!The only thing I had a problem with was the filling being very runny after adding the hot milk. I just took my mixing bowl and put it in the fridge for a while and then rewhipped it. It turned out great!!--GREAT RECIPE!

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